Taste of Europe The Cookbook
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Taste of Europe The Cookbook
Contents
Austria Belgium Bulgaria Croatia Cyprus Czech Republic Denmark
Estonia Finland France Germany Greece Hungary Ireland
Italy Latvia Lithuania Luxembourg Malta Netherlands Poland
Portugal Romania Slovakia Slovenia Spain Sweden
2
Austria | Österreich
3
Kaiserschmarren with stewed plums
A little bit about the dish
Kaiserschmarrn or Kaiserschmarren is a lightly and shaky hands he scrambled the pancake. Hoping to
sweetened pancake that takes its name from the cover up the mess, he then covered it with plum jam.
Austrian emperor (Kaiser) Franz Joseph I, who was very Luckily, the Kaiser thought it was scrumptious.
fond of this kind of fluffy shredded pancake. Another popular tale is that his wife was a poor cook
The name Kaiserschmarren is a compound of the and could not flip a pancake efficiently.
words Kaiser (emperor) and Schmarren (a scrambled She decided to play to her strengths and
or shredded dish) to mean trifle, mishmash, mess, shred the pancakes altogether and
rubbish, or nonsense. The pancake is split with would serve them up to the Kaiser
two forks into pieces while frying and usually on a regular basis with jam. He
sprinkled with powdered sugar, and then liked them with jam. It was
served hot with apple or plum sauce or various his favourite dessert.
fruit compotes, including plum, lingonberry,
strawberry, or apple. Traditionally, Kaiserschmarren
is accompanied with Zwetschgenröster, a fruit
compote made out of plums. It is served as dessert
or as a light lunch.
It is generally agreed that the dish was first prepared
for the Austrian Emperor Francis Joseph I (1830–1916).
There are several stories about the dish.
One story is that Francis Joseph and his wife were
traveling the Alps and stopped by a farmer’s home for
lunch. The farmer was so nervous that he threw all
the fanciest ingredients he had into a pan to make a
delicious pancake; worse yet, due to his nervousness
4
EN DE
Kaiserschmarren with stewed plums Kaiserschmarren mit Zwetschkenröster
Ingredients Preparation Zubereitung Zutaten
Kaiserschmarren Preparation of Kaiserschmarren Zubereitung des Kaiserschmarrens Kaiserschmarren
90gr flour Preheat the oven to 200 °C. Melt half the butter (70gr) Backrohr auf 200 C° vorheizen. Hälfte der Butter (7 dag) 9 dag griffiges Mehl
140gr butter in a saucepan, stir in the milk and season lightly with in einem Topf zerlassen, Milch unterrühren und leicht 14 dag Butter
200ml milk salt. Add the flour and whisk until smooth. Simmer the salzen. Mehl hinzufügen und glatt versprudeln. Masse 3/16 l Milch
4 eggs mixture in the saucepan, stirring, until it comes away im Topf unter Rühren rösten, bis sie sich von Topf und 4 Eier
30gr icing sugar from the saucepan and spoon. Stir until smooth and Löffel löst. Masse glattrühren und vom Herd nehmen. 3 dag Staubzucker
50gr sultanas (optional) remove from heat. 5 dag Rosinen (optional)
Eier trennen. Eiklar kaltstellen, Dotter nach und nach
Vanilla sugar Vanillezucker
Separate the eggs. Chill the egg whites, gradually stir unter die Masse rühren.
Salt Salz
the yolks into the mixture.
Eiklar mit einer Prise Salz zu festem Schnee schlagen.
Beat the egg whites with a pinch of salt until firm. Nach und nach Staubzucker und Vanillezucker zum
Stewed Plums Zwetschkenröster
Gradually add icing sugar and vanilla sugar to the whites Schnee hinzufügen und nochmals fest aufschlagen.
1kg plums and beat again until firm. 1kg Zwetschken
Mit den Rosinen (optional) den Schnee unter die
200gr granulated sugar 20 dag Kristallzucker
Add the sultanas (optional) and fold into the mixture. Masse heben.
20ml water 2cl Wasser
1 cinnamon stick Melt 50gr butter in an ovenproof dish. Pour the dough 5 dag Butter in einer feuerfesten Form zerlassen. 1 Zimtrinde
5 cloves mixture onto the butter in the tin and bake in the oven Teigmasse auf die Butter in die Form füllen und ca. 20 5 Gewürznelken
1 organic lemon, halved for about 20 minutes. Minuten im Backrohr backen. 1 Bio-Zitrone, halbiert
Tear into small pieces crosswise with two forks, add the Mit zwei Gabeln kreuzweise in kleine Stücke reißen,
remaining butter and allow to set. To serve, sprinkle restliche Butter hinzufügen und nachziehen lassen.
with a little icing sugar. Anrichten, mit etwas Staubzucker bestreuen.
Preparation of Stewed Plums Zubereitung des Zwetschkenrösters
Wash, cut in half and remove the stones from the plums. Zwetschken waschen, halbieren und entsteinen.
Crush the cinnamon stick and tie it with the cloves in a Zimtrinde zerkleinern und mit den Nelken in ein
small linen cloth. Bring the water, sugar, spice bag and kleines Leinentuch einbinden. Wasser, Zucker,
halved lemon to the boil in a pot. Add the plums and Gewürzsackerl und halbierte Zitrone aufkochen. Die
cook slowly until soft, stirring repeatedly. Leave to cool, Zwetschken beigeben, unter wiederholtem Umrühren
remove lemon and spice bag. langsam weichdünsten. Erkalten lassen, Zitrone und
Gewürzsackerl entfernen.
Cooking time: 35 minutes
Gardauer: 35 Minuten
5
Belgium | België
Belgien | Belgique
6
Stoofvlees
A little bit about the dish
Stoofvlees is a traditional Belgian stew made with
beef and dark beer. Often referred to as ‘carbonnade
flamande’ (Belgian Flanders), it features simple
ingredients, but results in a rich and hearty dish. It is
called stoofvlees (stew) or rundstoofvlees in Flemish
when it is prepared with beef.
Although beef is the main ingredient, the crucial
element for the dish is traditional Belgian dark beer.
It gives the dish certain sour and earthy flavours that
perfectly complement the sweet onions and tender
beef. Thyme, garlic, and bay leaves are added for extra
flavour, while slices of mustard bread are sometimes
added in order to thicken the sauce.
The word ‘carbonnade’ is derived from the word
‘charcoal’, as this dish was originally traditionally
‘braised’ (simmered) for a long time over charcoal
embers by the fire.
7
EN FR
Beer stew Carbonnade à la bière
Ingredients Preparation Réalisation Ingrédients
800g diced beef Melt the butter in a pan. Season the meat with salt and Faites fondre le beurre dans la poêle. Assaisonnez 800g de carbonnade
2 large onions pepper and add to the pan in small portions. Sprinkle la viande avec du sel et du poivre et saisissez-la par 2 gros oignons
1 slice of white bread each portion with flour and then fry some more. petites portions. Saupoudrer chacun d’eux de farine, 1 tranche de pain blanc
2 tablespoons mustard faire frire un peu plus. 2 càs de moutarde
When the meat is cooked, deglaze the pan with beer.
2 tablespoons butter 2 càs de beurre
Lorsque la viande est cuite, déglacez la poêle avec
3 tablespoons flour Heat a cooking pot with butter. Brown the chopped onions. 3 càs de farine bière
la bière.
Regional beer (by choice) régionale (au choix)
Add the fried meat to the onions and add the contents
1 bay leaf Faites chauffer une marmite avec du beurre. Faire 1 feuille de laurier
of the pan.
Thyme revenir les oignons hachés. Thym
Pepper and salt Spread mustard on a slice of bread and put it on Poivre et sel
Ajoutez la viande frite aux oignons et ajoutez le contenu
the meat.
de la poêle.
Add the bay leaf, the thyme and the beer and leave
Tartinez un morceau de pain avec de la moutarde et
to simmer for one and a half to two hours in the pot
posez-le sur la viande.
covered with a lid. Stir the stew regularly and make sure
that it does not burn. Ajoutez la feuille de laurier, le thym et la bière et laissez
mijoter pendant une heure et demie à deux heures avec
Let the stew cool down a little before serving. Serve with
un couvercle sur la marmite. Remuez régulièrement le
fries or potatoes and apple sauce.
ragoût et vérifiez qu’il ne brûle pas.
Laissez le ragoût refroidir un peu avant de servir la
viande.
Servir avec des frites ou des pommes de terre et de la
sauce aux pommes.
8
NL DE
Stoofvlees met bier Eintopf mit Bier
Ingrediënten Voorbereiding Zubereitung Zutaten
800gr. stoofvlees Laat de boter smelten in de pan. Kruid het vlees met Schmelzen Sie die Butter in der Pfanne. Würzen Sie das 800g Schmorfleisch
2 grote uien peper en zout en voeg telkens een kleine portie toe. Fleisch mit Salz und Pfeffer. Jeweils mit Mehl bestreuen, 2 große Zwiebeln
1 snede wit brood Bestrooi elke portie met bloem en bak verder. etwas mehr anbraten. 1 Scheibe Weißbrot
2 eetlepels mosterd 2 Esslöffel Senf
Blus de pan met bier nadat het vlees gebakken is. Wenn das Fleisch gar ist, löschen Sie die Pfanne mit
2 eetlepels boter 2 Esslöffel Butter
Bier ab.
3 eetlepels bloem Verhit boter in een kookpot. Stoof de gesnipperde 3 Esslöffel Mehl regionales
Streekbier (naar keuze) uien aan. Erhitzen Sie einen Kochtopf mit Butter. Die gehackten Bier (Auswahl)
1 laurierblaadje Zwiebeln anbraten. 1 Lorbeerblatt
Doe het gebakken vlees bij de uien en voeg de inhoud
Tijm Thymian
van de pan toe. Geben Sie das gebratene Fleisch zu den Zwiebeln und
Peper en zout Pfeffer und Salz
fügen Sie den Inhalt der Pfanne hinzu.
Besmeer een sneetje brood met mosterd en leg dat op
het vlees. Bestreichen Sie ein Stück Brot mit Senf und legen Sie es
auf das Fleisch.
Voeg de laurier, de tijm en ook het bier toe en laat
anderhalf tot 2 uur sudderen in de kookpot met een Fügen Sie das Lorbeerblatt, den Thymian und das
deksel. Roer de stoverij regelmatig door en zorg ervoor Bier hinzu und lassen Sie das Ganze eineinhalb bis
dat ze niet aanbrandt. zwei Stunden mit einem Deckel auf dem Topf köcheln.
Rühren Sie den Eintopf regelmäßig um und achten Sie
Laat de stoofpot wat afkoelen voor je het vlees
darauf, dass er nicht anbrennt.
opdient. Serveer met frietjes of natuuraardappelen
en appelmoes. Lassen Sie den Eintopf etwas abkühlen, bevor Sie
ihn servieren.
Mit Pommes oder Kartoffeln und Apfelmus servieren.
9
Belgium | België
Belgien | Belgique
10Liège-Style Meatballs
A little bit about the dish
The Boulet à la liégeoise (or more regionally called A true institution in brasseries and friteries throughout
boulet sauce lapin, boulet (sauce) chasseur, or Boulets) Liège, and known nationwide, this dish is traditionally
is a Belgian traditional speciality which, as its name served with French fries (it is then called boulets-frites),
indicates, comes from the city of Liège. mayonnaise, and lightly seasoned crudités or apple
As with most regional recipes, there are as many sauce. Many establishments in Liège serve this dish as
recipes as there are people making it, everyone adding almost their only speciality.
their own personal touch.
This dish consists of one or two big meatballs (the size
of the ball allows one to differentiate a boulet from the
smaller boulette), made from pork and veal or pork and
beef minced meat, bread crumbs, onions and parsley.
The balls are then cooked in a pan until golden
brown before lowering the heat and letting the
meat simmer in a sweet and sour sauce made
from onions, vinegar, brown sugar, Liège syrup
and Corinthian raisins.
The sauce is called sauce lapin (literally “rabbit
sauce”), not because of any rabbit in the sauce
but after Madame Géraldine Lapin, born
Corthouts, wife of Ernest Lapin (1868–1922),
a tax collector in the suburbs of Liège.
11EN FR
Liège-Style Meatballs Boulets À La Liégeoise
Ingredients Preparation Réalisation Ingrédients
For 10 to 12 meatballs: The meatballs: Les boulets: Pour 10 à 12 boulets:
500g ground beef In a large bowl, mix all the ingredients (except the Dans un grand saladier, mélanger tous les ingrédients 500g de bœuf haché
500g ground pork butter) and make a dozen meatballs. (sauf le beurre) et réaliser une douzaine de boulettes. 500g de porc haché
1 shallot, chopped 1 échalote émincée
In a large frying pan, brown the butter and roast the Dans une grande poêle, faire revenir le beurre et faire
5 eggs 5 œufs
meatballs on all sides, taking care to keep them more or rôtir les boulettes sur toutes leurs faces en prenant
Salt and pepper Sel, Poivre
less round. Remove from heat and set aside. soin de les garder plus ou moins rondes. Les retirer du
2 tablespoons chopped 2 càs de persil frais ciselé
feu et réserver.
Fresh parsley Chapelure
Breadcrumbs The sauce: 20g de beurre
20g of butter La sauce:
Soak the grapes in a large bowl of warm water. Chop
the onions and garlic clove. In a large saucepan, sweat Laisser tremper les raisins dans un grand bol d’eau La sauce lapin:
The rabbit sauce: them until they become transparent. Add the Liège tiède.
2 à 3 oignons
syrup, 200ml of stock, the marinated grapes, the thyme,
2 to 3 onions Émincer les oignons et la gousse d’ail. Dans une grande 1 gousse d’ail
the bay leaf, the vinegar and half the beer. Cook for
1 clove of garlic casserole, les faire suer jusqu’à ce qu’ils deviennent 20g de beurre
twenty minutes. Add the rest of the beer and season
20g of butter transparents. Ajouter le sirop de Liège, 2 dl de bouillon, 2 càs de sirop de Liège
with salt and pepper. Add half tablespoon of flour if the
2 tablespoons les raisins marinés, le thym, la feuille de laurier, 2 dl de bouillon de bœuf
sauce is too liquid.
of Liège syrup le vinaigre, et la moitié de la bière. Laisser cuire 3 càs bombées de raisins
200ml beef stock Continue cooking for 15 minutes. Add the meatballs vingt minutes. secs blonds
3 heaped tablespoons to the sauce and simmer on a low heat for 20 to 30 1 branche de thym frais
Ajouter le reste de bière, saler et poivrer. Saupoudrer
of sultanas minutes. Adjust the seasoning if necessary. 1 feuille de laurier
une demi-cuillère à café de farine, si la sauce est trop
1 sprig of fresh thyme 300ml de bière brune 1
liquide. Poursuivre la cuisson pendant 15 minutes.
1 bay leaf càs de cassonade
Ajouter les boulets à la sauce, et les laisser mijoter
300ml dark beer 1 càs de vinaigre
à feu doux pendant 20 à 30 minutes. Rectifier
1 tablespoon brown sugar Sel, Poivre
l’assaisonnement si nécessaire.
1 tablespoon of vinegar Un peu de farine pour
Salt and pepper épaissir la sauce si
A little flour to thicken nécessaire
the sauce if necessary
12NL DE
Luikse Gehaktballen Frikadellen Nach Lütticher Art
Ingrediënten Voorbereiding Zubereitung Zutaten
Voor 10 tot 12 gehaktbal- De gehaktballen: Die Fleischbällchen: Für 10 bis 12 Frikadellen:
len:
Meng in een grote kom alle ingrediënten (behalve de In einer großen Schüssel alle Zutaten (außer der Butter) 500g Rinderhackfleisch
500gr. rundergehakt boter) en rol hiermee ongeveer 12 gehaktballen. vermischen und ein Dutzend Knödel formen. 500g Schweinehackfleisch
500gr. varkensgehakt 1 Schalotte, gehackt
Bak in een grote braadpan de boter bruin en braad In einer großen Pfanne die Butter bräunen und die
1 gesnipperde sjalot 5 Eier
de gehaktballen aan alle kanten aan, waarbij u erop let Fleischbällchen von allen Seiten anbraten, dabei darauf
5 eieren Salz und Pfeffer
dat ze min of meer rond blijven. Haal van het vuur en achten, dass sie mehr oder weniger rund bleiben.
Zout en peper 2 Esslöffel gehackte frische
zet apart. Vom Herd nehmen und beiseitestellen.
2 eetlepels gehakte Petersilie
verse peterselie Semmelbrösel
Paneermeel De saus: Die Sauce: 20g Butter
20gr. boter Week de druiven in een grote kom met warm water. Weichen Sie die Trauben in einer großen Schüssel
Snipper de uien en het teentje knoflook. Laat ze in een mit warmem Wasser ein. Die Zwiebeln und die Die Kaninchensauce:
De konijnensaus: grote pan sudderen tot ze doorzichtig worden. Voeg Knoblauchzehe zerkleinern. Schwitzen Sie sie in einem
2 bis 3 Zwiebeln
de Luikse siroop toe, 2 dl. bouillon, de gemarineerde großen Topf an, bis sie glasig werden. Den Lütticher
2 tot 3 uien 1 Knoblauchzehe
rozijnen, de tijm, het laurierblad, de azijn en de helft van Sirup, 2 dl Brühe, die marinierten Trauben, den
1 teentje knoflook 20g Butter
het bier. Laat twintig minuten koken. Thymian, das Lorbeerblatt, den Essig und die Hälfte des
20gr. boter 2 Esslöffel Lütticher Sirup
Biers hinzufügen. Zwanzig Minuten kochen lassen.
2 eetlepels Luikse siroop Voeg de rest van het bier, zout en peper toe. Bestrooi 2 dl Rinderbrühe
2 dl. runderbouillon met een halve theelepel bloem als de saus te vloeibaar Fügen Sie das restliche Bier, Salz und Pfeffer hinzu. Mit 3 gehäufte Esslöffel
3 opgehoopte eetlepels is. Laat nog 15 minuten koken. Voeg de gehaktballen toe einem halben Teelöffel Mehl bestreuen, falls die Sauce goldene Rosinen
gouden rozijnen aan de saus en laat ze op laag vuur 20 tot 30 minuten zu flüssig ist. 15 Minuten weiterkochen. Geben Sie 1 Zweig frischer Thymian
1 takje verse tijm sudderen. Voeg meer kruiden toe indien nodig. die Fleischbällchen in die Soße und lassen Sie sie bei 1 Lorbeerblatt
1 laurierblad niedriger Hitze 20 bis 30 Minuten köcheln. Passen Sie 300ml dunkles Bier 1
300ml. donker bier die Würzung bei Bedarf an. Esslöffel brauner Zucker
1 eetlepel bruine suiker 1 Esslöffel Essig
1 eetlepel azijn Salz und Pfeffer
Zout en peper Etwas Mehl zum Andicken
Een beetje bloem om der Sauce, falls erforderlich
de saus te binden
indien nodig
13Bulgaria | България
14Banitsa
A little bit about the dish
Banitsa is a traditional Bulgarian dish made by layering sheet over the head of the cook, which resembles
sheets of buttered filo pastry with a mixture of eggs, pizza dough making techniques.
yogurt, and white cheeses like sirene and feta for the Commercially available sheets are mechanically spread
simple and classic version of banitsa. Besides the classic and somewhat dried before packing.
cheese filling, this pie can be made with a myriad of
different fillings, either savoury or sweet. Banitsa is usually served with one of the following
drinks – airyan (yogurt drink), boza (very thick and
Pies with a vegetable filling, such as zelnik or luchnik, sweet wheat drink), or kompot (drink made of boiling
are especially popular. Zelnik can be made with a various types of fruit in sweetened water).
filling of leafy greens like spinach, nettles, marigold,
parsley, and cabbage, while luchnik is made with leeks
and/or onions.
Sweet fillings such as pumpkin, apples, nuts, milk and
eggs are also extremely popular. Some of them can be
covered with syrup.
Traditionally, banitsa is made with homemade or
commercially made pastry sheets (similar to filo
pastry) that are prepared from a baker’s hard dough
including flour, eggs, and water.
At home the sheets can be spread by
continuously pulling the sheet of dough
with one’s fingers until it becomes
less than a millimeter thin, or by using
a rolling pin in several stages with sunflower
oil sprinkled between the partially spread
leaves, or by a very difficult technique
comprising waving movements of the entire
15EN BG
Banitsa Баница със сирене
Ingredients Preparation Приготвяне Продукти
1 packet of filo pastry Preheat the oven to 180 °C (fan). Загрявате фурната до 180 °C градуса с вентилатор. 1 пакет кори за баница
(or around 400-500g) (около 400-500 г)
Crumble the cheese and whisk the eggs in a separate Сиренето се натрошава, а яйцата се разбиват добре.
300-400g Bulgarian white 300-400 г краве сирене
bowl. Open the filo pastry and unfold the sheets.
cow’s cheese (or feta) Корите се отварят и разгъват, като е най-добре да 4 яйца
It’s advisable to count how many sheets you have so
4 eggs се преброят, за да знаете как да си разпределите 150-200 г разтопено
you can split the filling in equal parts (keeping a little bit
150-200g melted butter плънката по равно (хубаво e да си оставите мъничко масло
of the eggs and butter for the end).
Oil (for greasing) от яйцата и маслото за накрая). Олио (за намазване)
Grease a large rectangular baking tray (at least 7cm
Намазвате с олио голяма правоъгълна тава (горе-
deep and roughly the size of the filo pastry sheets) and
Tip: долу с размера на корите) и в нея започвате да Съвет:
start building the layers of the banitsa. Put a sheet of
редите кори и плънка. Първата кора се намазва, с
For a sweet version of filo and brush with melted butter on top. Lay another За сладка версия на
четка, само с разтопеното масло. След това слагате
this banitsa, you can add sheet of filo, which you brush with butter again, but also баницата са необходими
втора кора, която също мажете с масло, но освен
3 tbsp sugar, 5 tbsp yogurt, sprinkle some of the cheese and egg mixture, making и 3 с.л. захар, 5 с.л.
това поръсвате равномерно с част от разбитите
3 tbsp four and a pinch sure it’s evenly spread. кисело мляко, 3 с.л.
яйца и натрошеното сирене. След това покривате
of baking soda to the брашно и щипка сода за
Repeat with a sheet with only butter, then another one пак с кора с масло, последвана от кора с масло и
egg mixture. Additionally, хляб, които се смесват с
with butter, eggs and cheese – continue until you finish яйца и сирене, и редите така докато свършат корите.
instead of butter you разбитите яйца, а вместо
the packet of filo. The last sheet needs to be brushed Последната кора се намазва с масло и тавата се
could brush the sheets of с масло, мажете корите
with some butter as well, after which you let it rest for оставя за 5-10 мин да се напоят и отпуснат корите,
filo with sunflower oil (or само с олио. Особеното
5-10 min, in order for the pastry sheets to soften up, so за да е по-лесна за разрязване и да не стане суха
similar). When making the при сладката баница
they are easier to cut, and the final result is not too dry. като се пече. Баницата се разрязва на квадратни
sweet version, you also е, че вместо през една
парчета и в разрезите се излива останалата яйчена
have to put the filling on Cut the banitsa in square pieces and in the cuts, pour кора се маже всяка кора с
смес и масло. Запазете съда от маслото!
every layer, rather than the mix of the remaining eggs and butter. Keep the плънката.
skipping one. bowl from the butter aside for now. Сложете тавата във фурната за около 30-40 мин,
докато баницата стане златиста. Когато е готова,
Put the banitsa in the oven for about 40 min, until it
сложете малко вода в съда от маслото и я сложете
becomes golden-brown on top and is cooked through.
в микровълновата да се загрее (или сипете вряла
When it’s ready, take it out and pour some water from вода от чайник). С потопена във водата четка,
a kettle in the bowl from the butter (or heat it up in the напръскайте цялата баница и върнете тавата за 5
microwave). Stir it around and, using a brush, sprinkle мин във фурната.
the top of the banitsa, then put it back in the oven for
Извадете я и я покрийте с кърпа, за да не се изсушава,
another 5 min.
а да остане мека и сочна.
After you take it out of the oven you need to cover it
with a tea towel, to ensure it doesn’t dry out.
16Croatia | Hrvatska
17Baked štrukli (strudel)
A little bit about the dish
Štrukli is a traditional Croatian delicacy that hails from
the Zagorje region. In addition to the more common
baked štrukli, this cooked variety starts with a similar
preparation in which the dough is thinly rolled,
then filled with a mixture of whipped butter, eggs,
cottage cheese, sour cream, and salt.
Traditionally, the dough is rolled with the help of a
tablecloth, and the rolls are then cut with the rim of a
plate into smaller pieces that are cooked in water.
Though they can be served in a variety of ways, cooked
štrukli are traditionally topped with a combination of
butter and breadcrumbs.
They are enjoyed as a starter or a main course, and can
also be altered to create a filling dessert. Once a local
specialty, štrukli are nowadays regarded as a national
dish that had become a restaurant staple, while the
ready-made versions are available at bakeries and
supermarkets throughout the country.
18EN HR
Baked štrukli (strudel) Zapečeni štrukli
Ingredients Preparation Priprema Sastojci
For the dough Sift the flour in a bowl, add salt, oil, and water. Mix the Prosijite brašno, dodajte sol, ulje i vodu. Miješajte Za tijesto
ingredients for 15 minutes with an electric mixer until sastojke 15 minuta električnom mješalicom dok ne
400g of smooth flour 400g glatkog brašna
you have a soft dough. Form into a ball, coat it with oil, dobijete mekano tijesto. Oblikujte loptu, premažite ga
Pinch of salt prstohvat soli
cover with plastic wrap and let it stand for up to 2 hours. uljem, prekrijte plastičnom folijom i pustite da stoji do
200ml of water 200ml vode
2 sata.
40ml of oil For the filling, drain the cheese, add the eggs and salt, 40ml ulja
and then mix all the ingredients well with a spatula. Za nadjev, sir ocijedite, dodajte jaja i sol, pa sve sastojke
dobro izmiješajte špatulom.
For stuffing Sprinkle the work surface with flour, put the dough Za nadjev
in the middle and roll it with a roller until it is thin. If Pospite stolnjak brašnom, stavite tijesto u sredinu
750g of fresh 750g svježeg kravljeg sira
necessary, add a little more flour to the work surface i valjate ga valjkom dok ne bude tanko. Ako je potrebno,
cow’s cheese 1 žličica soli
during rolling. Make sure that the dough retains its oval dodajte još malo brašna na stolnjak tijekom valjanja.
1 teaspoon salt 3 jaja
or square shape. Coat it with 3-4 tablespoons of oil and Nastojte da vam tijesto zadrži ovalni ili kvadratni
3 eggs
let it stand for 10-15 minutes. oblik. Premažite ga s 3-4 žlice ulja i pustite da stoji
10-15 minuta. Za gratiniranje
For gratinating Use your hands to stretch a thin dough across the
entire surface (drag the dough towards the edges using Rukama razvucite tanko tijesto preko cijelog stola (tijesto 400ml vrhnja za kuhanje
400ml of cooking cream the top of your hands). Do not use your fingers when povlačite prema rubovima stola pomoću gornjeg dijela
stretching (except for thicker parts of the dough). Cut vaših ruku). Nemojte prilikom razvlačenja koristiti prste Savjet
Tip the edges. (osim kod debljih dijelova tijesta). Izrežite rubove.
Kuhane štrukle možete
Cooked štrukli can be Spoon the filling on to the dough to cover half of the Na tijesto rasporedite nadjev žlicom do polovice tijesta, poslužiti odmah kao
served immediately as dough, and then spread evenly with a knife or spatula. a zatim jednakomjerno razmažite nožem ili špatulom. slano predjelo ili ih preliti
a salty appetizer or cover Use a tablecloth to bend a narrow fold that you further Pomoću stolnjaka savijte usku savijaču koju dodatno popečenim krušnim
them with baked stretch to make it equal in thickness. Cut the štrukli razvucite kako bi bila jednake debljine. Rubom tanjura mrvicama sa šećerom i
breadcrumbs and sugar to along the edge of the plate. režite štrukle. dobiti desert.
turn it into a dessert. Put the štrukli in a greased pan. Pour cream on Štrukle stavite u namašćenu tepsiju. Zalijte ih vrhnjem
them and bake in a preheated oven at 180°C for i zapecite u prethodno zagrijanoj pećnici na 180°C Napomena
Note 40-50 minutes. 40-50 minuta.
Štrukle možete i zamrznuti.
You can freeze štrukli. Stack Serve štrukli as a warm appetizer. Štrukle poslužite kao toplo predjelo. Složite ih na pobrašnjeni
them on a floured tray and pladanj i stavite u zamrzivač
place in the freezer for a na nekoliko sati. Zatim ih
few hours. Then store them pospremite u vrećice.
in bags.
19Cyprus | Κύπρο
20Flaounes
A little bit about the dish
Flaouna is a traditional Cypriot pastry consisting of
flour, eggs, sugar, butter, yeast, water, and salt. It is
additionally enriched with cheese, raisins, and fresh
herbs such as mint. The dough is sprinkled with sesame
seeds on top and baked until it develops a golden-
brown colour of the exterior.
This delicious pastry is usually prepared on Good
Friday as a delicacy for breaking the fast of Lent,
so it is traditionally consumed on Easter Sunday.
Two interesting spices are used in it:
• Mahlab is a powder made from the seeds of
the St. Lucy’s cherry, found in different parts of
the Mediterranean
• Mastic it’s a spice that comes from the resin of the
mastic tree.
21EN EL
Traditional Cypriot Flaouna Recipe Παραδοσιακή Κυπριακή Συνταγή
(Flaounes) Φλαούνας (Φλαούνες)
Ingredients Preparation Οδηγίες Συστατικά
For the Flaouna Dough In order to have the best texture for your flaouna, it Για να έχετε την καλύτερη υφή για τη φλαούνα σας, Για τη ζύμη
is best to prepare the filling from the night before or είναι καλύτερο να προετοιμάσετε τη γέμιση από το
500g plain flour 500γρ αλεύρι
at least 4-5 hours before baking. This would allow the προηγούνο βράδυ ή τουλάχιστον 4-5 ώρες πριν το
2 eggs 2 αυγά
cheese filling to dry out and be able to absorb more of ψήσιμο. Αυτό θα επιτρέψει στο στέγνωμα του τυριού
1 tsp baking powder 1 κ.γ. μπέικιν πάουντερ
the “moisture” from the liquid flaouna ingredients. για να είναι σε θέση να απορροφήσει περισσότερο από
1 tsp Mahlab ground to a 1 κ.γ. αλεσμένο μεχλέπι σε
την «υγρασία» από τα υγρά συστατικά της φλαούνα.
fine powder Start by grating the cheese as fine as you possibly can. μια λεπτή σκόνη
1 tsp Mastic ground to a Add the whisked eggs, the raisins, the mint, the mastic, Ξεκινήστε τρίβοντας στον τρίφτη το τυρί όσο καλύτερα 1 κ.γ. Μαστίχας αλεσμένης
fine powder mahlab and the semolina and mix thoroughly. Cover it μπορείτε. Προσθέστε τα κτυπημένα αυγά, τις σταφίδες, σε λεπτή σκόνη
1 tsp of sugar with a cloth and place in the fridge overnight or for at τη μέντα, τη μαστίχα, το μεχλέπι και το σιμιγδάλι 1 κ.γ. ζάχαρη
125g butter, melted least 4-5 hours before baking. και ανακατέψτε καλά. Καλύψτε το με ένα πανί και 125g βούτυρο λιωμένο
1 sachet easy bake yeast τοποθετήστε το στο ψυγείο απο το προηγούμενο 1 φακελάκι μαγιά
Next off start preparing the dough. The dough is more
A pinch of salt βράδυ ή για τουλάχιστον 4-5 ώρες πριν το ψήσιμο. ψησίματος
like a shortbread and not very bread-y hence be careful
A dash of warm milk for μια πρέζα αλάτι
not to overwork the dough, as your flaouna will be a bit Στη συνέχεια ξεκινήστε να προετοιμάζετε τη ζύμη.
kneading (about 80ml) Λίγο ζεστό γάλα για
doughy. In a large bowl sift the flour, add the salt, baking Η υφη της ζύμης πρέπει να μοιάζει περισσότερο με
60ml warm water ζύμωμα (περίπου 80 ml)
powder, the mahlab, mastic and mix thoroughly. κουλούρι και όχι τοσο πολύ με ψωμί, γι ‘αυτό προσέξτε
60 ml ζεστό νερό
να μην υπερβάλλετε στη ζύμωση. Σε ένα μεγάλο μπολ
Add the liquid ingredients to your flaouna mixture,
For the filling and glazing κοσκινίστε το αλεύρι, προσθέστε το αλάτι, το μπέικιν
which are the butter and eggs and gently mix the
πάουντερ, το μαχλέπι, τη μαστίχα και ανακατέψτε καλά. Για το γέμισμα και το
500g Flaounas cheese or flaouna dough with your fingers. Dissolve the yeast in
γλασάρισμα
alternatively 250g haloumi the warm water with the sugar, pour into the dough and Προσθέστε τα υγρά συστατικά στο μείγμα της
and 250g mild cheddar then add the warm milk. Be careful for your water and φλαούνας, που είναι το βούτυρο και τα αυγά και 500γρ τυρί φλαούνας
1/4 cup semolina milk to be only lukewarm and not hot, as they will kill ανακατέψτε απαλά τη ζύμη της φλαούνας με τα 1/4 φλιτζανιού σιμιγδάλι
2 eggs your yeast! δάχτυλά σας. Διαλύστε τη μαγιά στο ζεστό νερό με τη 2 αυγά
1 tsp baking powder ζάχαρη, ρίξτε το στη ζύμη και στη συνέχεια προσθέστε 1 κ.γ. μπέικιν πάουντερ
Continue kneading the dough for a few minutes until
1 tsp Mahlab το ζεστό γάλα. Προσέξτε το νερό και το γάλα σας να 1 κ.γ. μεχλέπι
the texture is firm but not bread-like. If the dough is too
1 tsp mastic είναι μόνο χλιαρό και όχι ζεστό, καθώς θα σκοτώσουν 1 κ.γ. γλυκού μαστίχα
wet, add a little more flour but be careful not to overdo it
1 tsp chopped fresh mint τη μαγιά σας! 1 κ.γ. ψιλοκομμένο φρέσκο
as you don’t want the flaouna to have a bread-y texture.
120g raisins δυόσμο
Cover the dough mix with some cling film and let it rise Συνεχίστε να ζυμώνετε τη ζύμη για λίγα λεπτά έως
1 egg, whisked softly 120g σταφίδες
for 1-2 hours or until it has almost doubled in size. ότου η υφή να είναι σταθερή αλλά όχι σαν ψωμί. Εάν
(for the glazing) 1 αυγό, χτυπημένο ελαφρά
η ζύμη είναι πολύ υγρή, προσθέστε λίγο περισσότερο
1/2 cups sesame seeds Now it’s time to start assembling your flaouna! Get the (για το γλασάρισμα)
αλεύρι, αλλά προσέξτε να μην το παρακάνετε καθώς
(for the glazing) filling mixture out of the fridge and add the remaining 1/2 φλιτζάνια σουσάμι (για
δεν θέλετε η φλαούνα να έχει την υφή ψωμιού.
mixture ingredients. Mix thoroughly and set it aside. τα γλασάρισμα)
Καλύψτε το μείγμα ζύμης με λίγη μεμβράνη (cling film)
22EN EL
Pour the flaouna dough out of the bowl and roll out in και αφήστε το να φουσκώσει για 1-2 ώρες ή έως ότου
thin sheets. Cut into 12 by 12 cm rectangles, about 5 σχεδόν διπλασιαστεί σε μέγεθος.
inches in each dimension. Sprinkle the sesame seeds
Τώρα ήρθε η ώρα να ξεκινήσετε τo στήσιμο της
on a small plate with approximately the same size as
φλαουνάς σας! Βγάλτε το μείγμα από το ψυγείο και
the flaouna dough rectangles.
προσθέστε τα υπόλοιπα συστατικά του μείγματος.
Glaze the outer side of the flaouna dough with the Ανακατέψτε καλά και αφήστε το στην άκρη. Βγάλτε τη
whisked eggs and press it down on the sesame seeds. ζύμη από το μπολ και την ανοίγουμε σε λεπτά φύλλα.
That will ensure that the seeds are firmly embedded in Κόψτε σε ορθογώνια 12 επί 12 cm, περίπου 5 ίντσες
the dough. Grab a handful of the cheese filling and form σε κάθε διάσταση. Πασπαλίζουμε τους σπόρους
a ball. Place in the centre of the dough (sesame seeds σουσαμιού σε μια μικρή πλάκα σε περίπου το ίδιο
facing outwards), glaze the edges with a little more μέγεθος με τα ορθογώνια φύλα.
whisked egg and fold, pinching the corners together to
Αλείφετε την εξωτερική πλευρά των φύλων της ζύμης
form the flaouna shape.
με τα αυγά και πασπαλίζουμε με τους σπόρους
Once all your flaounas are shaped, place them on σουσαμιού. Αυτό θα διασφαλίσει ότι οι σπόροι είναι
a baking tray lined with grease proof paper, let them σταθερά ενσωματωμένοι στη ζύμη. Πιάσε μια χούφτα
rise for about 30-45 minutes and then bake in a απο τη γέμιση του τυριού και σχηματίστε μια μπάλα.
pre-heated oven at 200C for about 40 minutes, or until Τοποθετήστε την στο κέντρο του φύλου της ζύμης
golden brown. (σουσάμι στραμμένο προς τα έξω), γυαλίστε τις άκρες
με λίγο πιο χτυπημένο αυγό και διπλώστε, σφίγγοντας
τις γωνίες μαζί για να σχηματίσετε το σχήμα της
φλαούνας.
Μόλις διαμορφωθούν οι φλαούνες σας, τοποθετήστε
τες σε ένα ταψί με αντικολλιτικό χαρτί, αφήστε τες να
φουσκόσουν για περίπου 30-45 λεπτά και στη συνέχεια
ψήστε τις σε προθερμασμένο φούρνο στους 200C για
περίπου 40 λεπτά, ή μέχρι να ροδίσουν.
23Czech Republic
Česká republika
24Sirloin in cream
A little bit about the dish
This delicious beef dish is one of the best-known
creations of Czech cuisine. It is made with marinated
braised beef, usually tenderloin, served in a creamy
vegetable sauce made with carrots, celeriac, and
parsley root. The dish is usually spiced with thyme, bay
leaves, and allspice, which lend the dish bold flavours.
The trademark of this dish, however, is its creamy gravy
made with puréed or mashed root vegetables and
sour cream.
The recipe for this traditional dish first appeared in
1805. It was heavily influenced by Bavarian cuisine and
traditional French cooking techniques, both of which
incorporate generous amounts of butter and cream
into their recipes.
25EN CS
Sirloin in cream Svíčková na smetaně
Ingredients Preparation Postup Ingredience
750g of back beef Clean the meat, remove the membrane and stuff with Maso očistíme, zbavíme blan a prošpikujeme slaninou. 750g zadního hovězího
or real sirloin bacon. Then season with salt and pepper. Clean and Potom ho osolíme a opepříme. Cibuli očistíme a masa nebo pravé svíčkové
50g bacon, cut into finely chop the onion and grate the cleaned vegetables. nakrájíme nadrobno, očištěnou zeleninu nastrouháme. 50 g slaniny, nakrájené na
narrow wedges Place the meat on top of the vegetables in the roasting Na zeleninu do pekáčku položíme maso, přidáme koření, úzké klínky
Salt, ground pepper pokapeme citronovou šťávou a polijeme rozpuštěným Sůl, mletý pepř
tin, add the spices, drizzle with lemon juice and pour
2 large carrots máslem. Přiklopíme a necháme jeden den v 2 velké mrkve
over the melted butter. Cover and leave in the fridge
150g celeriac lednici odležet. 150g celeru
for one day.
1 bunch of parsley 1 petržel
Druhý den maso podlijeme malým množstvím vody a
1 large onion The next day, cover the meat with a little water and 1 větší cibule
pod poklicí dusíme v troubě doměkka. Měkké maso
5 whole peppercorns simmer in the oven, covered with a lid until tender. 5 kuliček celého pepře
vyjmeme a dáme odpočinout, z omáčky odstraníme
3 balls of allspice Remove the soft meat and let it rest; remove the spices 3 kuličky nového koření
koření, především bobkový list.
3 bay leaves from the sauce, especially the bay leaf. 3 bobkové listy
Pinch of thyme Omáčku v pekáčku na sporáku pomalu přivedeme k Špetka tymiánu
150g melted butter Slowly bring the sauce to boil in a saucepan on the varu. Přidáme hořčici, zasypeme asi 2 lžícemi hladké 150g rozpuštěného másla
Lemon juice from 1 lemon stove. Add the mustard, sprinkle in about 2 tablespoons mouky a krátce orestujeme. Zalijeme smetanou a na Citronová šťáva z 1 citronu
100g mustard of plain flour and fry briefly. Pour in the cream and mírném ohni za občasného míchání provaříme. Je- 100g plnotučné hořčice
2 tbsp plain flour bring to the boil over a low heat, stirring occasionally. li omáčka příliš hustá, zředíme ji mlékem. Nakonec 2 lžíce hladké mouky
250ml whipping cream If the sauce is too thick, dilute it with milk. Finally, strain ji přecedíme a měkkou zeleninu propasírujeme do 250ml smetany ke šlehání
Milk for dilution, omáčky. Podle chuti dosolíme, okyselíme citronovou příp. mléko na zředění
it and mix the soft vegetables into the sauce. Season
if necessary šťávou nebo přisladíme. Pro zvýraznění chuti můžeme Cukr
to taste with salt, acidify with lemon juice or sweeten.
Sugar do omáčky dát trochu karamelu. (Polévkovou lžíci cukru Citron nakrájený na plátky
To enhance the flavour, you can add a little caramel to necháme zkaramelizovat. Když se cukr rozpustí a začne
Sliced lemon Brusinkový kompot
Cranberry compote the sauce. (Let a tablespoon of sugar caramelize. When hnědnout, podlijeme troškou vody a povaříme.)
the sugar dissolves and starts to brown, pour in a little
water and boil.) Maso nakrájíme přes vlákno na jednotlivé porce, Tip:
Tip: vložíme ho zpět do omáčky a prohřejeme. Podáváme
Někteří kuchaři přísahají
Slice the meat through the grain into individual s houskovým knedlíkem, ozdobené plátkem citronu a s
Some cooks swear by na opečení zeleniny do
portions, place back into the sauce and reheat. Serve brusinkovým kompotem.
roasting the vegetables to základu. Právě tmavá barva
with bread dumplings, garnished with a slice of lemon zeleniny pak dodá barvu i
the base. The dark colour
and cranberry compote. celé omáčky.
of the vegetables adds
colour to the whole sauce.
26Denmark | Danmark
27Smørrebrød
A little bit about the dish
Smørrebrød is a traditional Danish open-faced sandwich
consisting of buttered rye bread that is topped with
numerous ingredients and typically accompanied by
vegetables, herbs, and salads.
Toppings include ingredients such as cold cuts of meat,
cheeses, spreads, meatballs, caviar, and condiments
such as mayonnaise.
This sandwich was invented in the 19th century by
Scandinavian agricultural workers who would pack
a variety of open-faced sandwiches for lunch–often
made with leftovers from the previous night–in order
to provide them with energy during the long working
hours. Some claim that the basic idea stems from the
Middle Ages and the tradition of serving food on stale
bread.
Today, smørrebrød is a staple of Scandinavian cuisine
that is served as either an appetizer, main course,
or a dessert.
28EN DA
Smørrebrød Smørrebrød
Ingredients Preparation Preparation Ingredients
2 slices of crusty bread Bread with shrimps and eggs “sunny side up” Rejemad med smilende æg 2 skiver lækkert brød,
Butter fx grydebrød
Boil the egg for 7 minutes, then place in cold water, peel Kog ægget i 7 minutter, hvorefter det kommes i koldt
100g hand-peeled shrimps Smør
and halve. vand, pilles og halveres.
2 tsp mayonnaise 100g håndpillede rejer
1 lemon slice Spread the bread with butter, top with shrimps, a little Smør brødene med smør, top med rejer, lidt 2 tsk mayonnaise
2 sprigs dill mayonnaise, a squeeze of lemon, some dill and half an mayonnaise, et dryp citron, lidt dild og et halvt smilende 1 citronbåd
1 egg egg sunny side up + a bit of lumpfish roe. æg + en smule stenbiderrogn. 2 kvist dild
2 tsp lumpfish roe 1 æg
(if in season) 2 tsk Stenbiderogn
(hvis sæson)
2 slices of rye bread Bread with potatoes, bacon and chives Kartoffelmad med bacon og purløg 2 skiver rugbrød
Butter Smør
Butter the rye bread; add the sliced potatoes, a little Smør rugbrødet, kom kartofler i skiver på, en smule
2 potatoes, 2 kartofler,
mayonnaise, crispy bacon, plenty of chives and chervil. mayonnaise, knust bacon, rigeligt purløg og kørvel. Drys
cooked and cooled kogte og afkølede
Sprinkle with the flaky sea salt and freshly grounded med flagesalt og friskkværnet sort peber.
2 tsp mayonnaise 2 tsk mayonnaise
black pepper.
2 slices of bacon, crispy 2 skiver bacon, sprødstegt
Chives + chervil Purløg + kørvel
Flaky sea salt Flagesalt
Black pepper Friskkværnet sort peber
2 slices of rye bread Bread with avocado, lemon and cress Avocadomad med citron og karse 2 skiver rugbrød
1 avocado 1 avocado
Mash the avocado and season with lemon, cumin and Mos avocadoen og smag til med citron, spidskommen
1/4 lemon 1/4 citron
chilli flakes. Spread it on the two slices of rye bread and og chiliflager. Fordel den på de to skiver rugbrød og
1 tsp cumin 1 tsk spidskomme
garnish with chilli flakes, cress and chervil. pynt med chiliflager, karse og kørvel.
1 tsp chilli flakes 1 tsk chiliflager
Cress + Chervil Karse + Kørvel
2 slices of rye bread Liver pâté with beetroot julienne, cress and crispy Leverpostej med rødbede julienne, karse og sprød 2 skiver rugbrød
Butter bacon bacon Smør
40g liver pâté 40g leverpostej
Spread the rye bread with butter and liver pâté. Peel Smør rugbrødet med smør og leverpostej. Skræl
2 slices of bacon, crispy 2 skiver bacon, sprødstegt
the beetroot and use a julienne cutter to make long thin rødbeden og brug et juliennejern til at lave lange tynde
1 small fresh beetroot 1 lille frisk rødbede
strips of beetroot – so it looks super pretty. Sprinkle strimler rødbede – det ser så superfint ud. Drys med
Cress Karse
with crispy bacon and a generous sprinkle of cress. sprød bacon og et gavmildt drys karse.
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